Cook the pasta according to package directions, drain and set aside.

In a large skillet over medium heat, add the olive oil and the onion and cook, stirring frequently, until the onion is translucent and begins to soften, about 4-5 minutes.

Add the mushrooms and cook until their juices have been released and then evaporated from the pot, about 10 minutes. Add garlic and red pepper flakes and cook for an additional minute.

Add the white wine and scrape up any browned bits from the bottom. Allow liquid to reduce by half. Melt the butter into the pan with the veggies, then sprinkle the flour over the veggies and stir.